Tuesday, May 24, 2011
Posted by: Maggie
I ate a good third of this recipe as my dinner the other night. I decided that since eggplant is a vegetable, and since olive oil contains good fats, and because garlic is good for blood pressure that it was ok to scoop up this delicious concoction with half a baguette. Whatever. Still a health food.
I always go back and forth with which middle-eastern dip I like better - this, or hummus. They're basically the same recipe, except one has chickpeas and one has eggplant. When it comes to my homemade versions, baba ghanoush is the clear winner. As for packaged versions, hummus wins. Packaged baba ghanoush is kind of tasteless, which is precisely why you should make this.
Serve this with sliced baguette, pita chips, cut up pita bread triangles, tortilla chips, or crackers. Serve it warm right after you make it, or chilled (I like it best warm, but I did enjoy the chilled leftovers for lunch the next day.) Whatever you do, just make it as soon as possible.
What you'll need:
3 medium eggplants
4 Tablespoons Tahini
4-5 cloves garlic, minced
1/4 cup lemon juice (about 2 large lemons)
3 Tablespoons Extra Virgin Olive Oil
1/3 cup fresh parsley, minced
Kosher salt, to taste
Prick the surface of each eggplant several times with a fork so that it can release steam while cooking. Preheat your broiler to high, and place eggplant on a foil lined baking sheet. Blacken the eggplant under the broiler for about 25 minutes, turning every few minutes. You want to get the eggplant really shriveled, and super tender. (Side note: You could also do this on a grill, but I wouldn't recommend an indoor one - mine was far too weak, and I gave up and switched to the broiler.) If you don't mind heating up your kitchen, a broiler is the way to go.
Set eggplant aside to cool for 5 minutes. Cut the eggplant open, and scoop out as much of the flesh as possible into a large bowl. Mash the eggplant with a fork, and mix in the remaining ingredients.
I have to stop blogging about foods that I've been out of for days. Now I just want to make this again.
Source: The Pioneer Woman